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Lentil and Chorizo Soup

A deceptively easy and delicious soup. This freezes well so pop some in the freezer and take it out for a treat when you don’t feel like cooking!

For 4 servings you will need:

1 tbsp olive oil

200 g chorizo chopped in rounds

1 large onion chopped finely

2 carrots diced

pinch cumin seeds

3 garlic cloves finely chopped.

1 tsp smoked paprika

1 tsp caster sugar

1 tbsp red wine vinegar

250 g red lentils

2 cans chopped tomatoes

1 litre chicken stock (we used kallo stock cubes)

Greek yoghurt and ground cumin to serve

Method:

Heat the oil in a large pan and cook the chorizo until it starts to release its colour into the oil. Remove with a slotted spoon and put to one side. Fry the onions, carrots and cumin seeds in the remaining oil for 10 minutes over a low heat. Add the garlic and fry for another minute.

Add the paprika, sugar and vinegar and allow to caramelise for a minute or two. Stir in the lentils, tomatoes and stock and cook for 30 minutes. Blend using a hand blender until the soup is smooth, then stir back in the chorizo.

Season with salt and pepper and serve with a dollop of yoghurt and a pinch of freshly ground cumin.